Oat Scones

It's been a blizzardy day. One of those days where the snow falls fast and thick, coming down at an alarming rate. One of those days where a glance out the window reveals huge, cotton-like flakes swirling from the heavens. The best thing to do on a day like today is to bake. Then you can sit by the window with your cozy throw in your lap and a deliciously warm treat in your hand. And you can laugh at the weather. The snow may pile, the wind may howl, the vehicles may disappear in an embankment of white, but you will stay comfortably snug and happy as you nibble on a homemade confection.

Scones are the perfect treat to nibble. Hot from the oven, their cinnamony scent invades the house with an inviting aroma and they fill you up pleasantly. A slather of homemade, raspberry jam is reminiscent of bygone, lazy-do-nothing days when cares were few and cold, bitter winter was distant future. A billow of sweet, whipped cream parallels the flurries falling thickly outside.

Yes, baking is a delightful thing to do when life is suspended due to a weather-crisis. If you must be burrowed in at home, you might as well enjoy it!

Oat Scones

Makes 16
Total Time: 30 minutes

1 1/2 cups flour

1/2 cup oats

1/3 cup sugar

1 T. baking powder

1/2 tsp. salt

1/3 cup milk

1/3 cup butter, melted

1 beaten egg

Topping:

1 T. sugar

1/8 tsp. cinnamon 

1 T. melted butter

Mix together flour, oats, sugar, baking powder and salt in a medium bowl.

Add milk, egg and butter and stir until just moistened.

Spread dough out onto a well-floured counter and shape into an 8-inch square.

Dough will be quite sticky. You can use a greased spatula to help spread it out.

Then, using a bench scraper (or knife), cut square into 16 triangles...

Make four squares and then cut each square into an "X", making four triangles out of each square.

Transfer to an ungreased cookie sheet and brush with 1 T. melted butter.

Then combine the cinnamon and sugar for the topping and sprinkle over the scones.

Bake at 375 degrees for 15 minutes until golden brown.

Serve warm with raspberry jam and freshly whipped cream.

The scones aren't very sweet by themselves, but pair perfectly with the jam and cream.

Recipe from my Momma.